Recipes Zucchini Pineapple Bread II 4.6 (107) 88 Reviews 6 Photos This is a quick bread that my mom used to make every summer with the zucchinis from the garden. Recipe by Amy Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 24 Yield: 2 loafs Jump to Nutrition Facts Ingredients 3 eggs, beaten 2 cups white sugar 1 teaspoon vanilla extract 1 cup vegetable oil 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt ½ cup raisins 1 cup chopped pecans 1 cup crushed pineapple, drained Directions Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned. I Made It Print Nutrition Facts (per serving) 260 Calories 13g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 260 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 9% Cholesterol 23mg 8% Sodium 180mg 8% Total Carbohydrate 34g 12% Dietary Fiber 1g 4% Total Sugars 21g Protein 3g Vitamin C 3mg 14% Calcium 25mg 2% Iron 1mg 6% Potassium 105mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved